Description
A light and refreshing salad with crunchy cucumbers and a creamy dressing, perfect for summer days and gatherings.
Ingredients
Scale
- 2 large cucumbers (English preferred)
- ½ cup mayonnaise
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic (minced)
- Salt and pepper (to taste)
- Sesame seeds (for garnish)
- 1–2 green onions (chopped)
Instructions
- Prep your cucumbers: Wash and slice in half, removing seeds, then cut into thin half-moons.
- Salt the cucumbers: Sprinkle with salt and let sit in a colander for 15 minutes.
- Make the creamy dressing: Combine mayonnaise, rice vinegar, soy sauce, sesame oil, sugar, and minced garlic in a bowl and whisk until smooth.
- Rinse and dry the cucumbers to remove excess salt.
- Mix everything together: Toss cucumbers with the dressing until evenly coated.
- Taste and adjust seasoning as needed.
- Chill for at least 30 minutes before serving.
Notes
Chill the salad to allow the flavors to meld beautifully. This salad pairs well with grilled meats or as part of an Asian feast.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 1g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 5mg
Keywords: cucumber salad, Asian salad, creamy dressing